Vegan Caramel Sauce

My middle name is Carmel. I like it a lot actually. I’m glad it’s not something like Ethel. No offense to any Ethels out there. It’s just I’m really not a ‘Megan Ethel’. Actually, I don’t even know if I’m really a ‘Megan’. But that’s neither here nor there.

It’s pretty obvious that Carmel and caramel are similar. But I think it’s also equally obvious that they are different enough. Car-mel vs. car-a-mel.

Probably part of the problem with my name confusion is how some people like to pronounce caramel. I’ve always been a fan of saying it this way. Not like this. Apparently both are correct.

Still, when people see (or even hear me pronounce) my middle name many (almost everyone, actually) make some sort of comment along the lines of: “Mmm, caramel!” or “You’re named after a candy?”. Right, because my mom just looooooved those small little caramel squares. Okay, so maybe she did, I don’t really know. But I promise I’m named after some mountain in the Bible okay?!

So pronounce it however you like. One thing you won’t be confused about is just how great this vegan caramel sauce tastes.

Here’s where I feel like I need to add a disclaimer. It’s something I remind Levi of rather often. Just because it’s vegan and gluten-free doesn’t mean it’s ‘good for you’. This is pure sugar people. Well, pure sugar, vegan margarine, and full-fat coconut milk (the non-dairy milk I chose to use). This is very much just a treat. So yes, it tastes rich and decadent and so good, but do I really need to tell you that it’s actually not all that healthy? I didn’t think so.

My first reaction when I made this caramel sauce was something along the lines of: “I did it! I did it!” Then it became: “Why didn’t I do this sooner?” and “What amazing things can I do with this liquid gold?!” Yeah, it’s pretty great stuff.

I had demerara or dark brown sugar on hand so that’s what I used and that’s why my caramel sauce is so dark and rich looking. Using a yellow or light brown sugar would yield a much lighter result. I don’t personally mind that my caramel is dark.

So what will I be using this lovely stuff on? You’ll just have to stay tuned for that I guess.

Have you made caramel sauce before? What did you use it for/on/with? Do tell!

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Comments

this is one of the easier recipes i have seen for vegan caramel sauce. so yay!
do you know how long this will store for? and can i use cornstarch in place of arrowroot?
i have been craving caramel sauce for so long but everything store bought has dairy, and recipes online require ingredients i never buy.
thanks!

I used mine up before it could sit in the fridge much longer than a week. Towards the end of the week the sauce did appear to start separating a tiny bit, but a quick stir brought it back together. I can’t say whether or not it’d last longer than a week because I just haven’t had it around that long! I haven’t made this with cornstarch before so I don’t know how it would behave, but I know in other baking I often times substitute arrowroot for cornstarch and vice versa to get similar results, so I would assume you could do the same here. Next time I make it I’ll try it with cornstarch and report back. If you give it a try let me know how it works.

^_^ Love from Norway! I’m interested in gluten free vegan food and hence came across your blog! Just felt like leaving a brief comment after reading your post about your middle name 🙂 I’ve lived on Mount Carmel, and it is one of my most favorite places on this planet! So if you ever have the chance, visit the gardens on Mount Carmel, in Haifa, Israel. <3 Turn the sound off and check out these pictures from there: http://www.youtube.com/watch?v=AjfkhMRwIok

I made the caramel sauce this weekend and all I can say is THANK YOU! I brought it to for my husband to taste and he liked it. I then sat down with the saucepan and kept “sampling” the sauce. My husband said “It’s not soup!” I got a total sugar high, but it was so yummy. Go Vegans!